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Transfer scobies- cut melons longways and add. After adding melons just know it is still fermenting. Remove seeds and add your beet-Apple juice to produce a healthy sweet treat. This is a good week and a half worth after bottling. I will wait a few hours before tasting, to allow it to cool...

I can post anywhere I'd like, that's why. Why not inform yourself on growing kombucha in the first place and not offer solutions to problems on the forums? Seems all you like to do is create problems. :)

I'm not posting things to alarm beginners.

Results. 3 hours at 325° Taste: it tasted like cinnamon honestly- I coated it with organic raw cane sugar before baking just to be sure they would be sweet. They weren't as sweet as it was strong with the cinnamon flavor. Next time: im going to do the same thing BUT I have to cut the scoby...

I am experimenting with .. 1/2 cup of cinnamon 2 1/2 cups of organic raw cane sugar ziplock bag. This Scoby has been sitting in the fridge marinating since last nights transfers. I plan to let this sit a week before actually baking it at slow temperature 250-300. Never tried this before-...

The slimey growth on top most likely is a scoby forming. As long as no green/blue spots form you are doing just fine. PH as you go. Wizard works

Looks like a healthy scoby to me. I've grown scoby's of all different colors and consistencies. 83° is the sweet spot. But it will continue to grow in the temperature you can provide. Best of wishes Wizard works

If the scoby sinks it is dead or unable to process the base you have introduced it to. Chances are it fell way to far out of PH and couldn't sustain the basified or acidic conditions it is in. Either that or it wasn't properly covered and wasn't able to ferment- so it simply existed until it...

I would avoid a higher malt per sugar ratio. pH as you go along - I am looking forward to updates on this Wizard works

All of these would be minutely effective in a brew and would negatively affect the brews ph in a long term ferment it would be a waste of your time- being that leucine , isoleucine, and valine could have beneficial effects on the finished product suspended in the right tea it would most likely...

Nice brew !!!! Cheers, Wizard works

Plums produce a subtle flavor. Juices and Puree's are a good way to go for a sweeter flavor. Let your tongue be the compass. Cheers! Wizard works

Kombucha on average contains less then 1% of alcohol. It is beneficial because of all the strains of beneficial gut bacteria it is able to produce. We are more bacteria then we are human! Best of wishes Wizard works

It will carbonate on its own in normal room temps. Cultures can survive as long as they aren't frozen - or boiled past 108° for future reference. Like yooper said the scoby will survive!:) Cheers , Wizard works

This is a scoby with a colony of yeast forming to fall to the bottom. yeast forms at the bottom of the brew as a by-product of the sugars and beneficial food like attributes from your tea of choice (Tisanes is what it eats). It looks healthy and normal to me! Cheers, Wizard works

The scoby is definitely forming but the growth on top of the water is concerning. Scoby usually forms in masses not scattered in tiny bits on top of the water. I can help diagnose this if you could provide a relative temperature and if you could possibly pH it that would help alot as well. If...

Microwaving your brew(s) could kill beneficial bacteria's or a transplanted scoby(s) . Room temperature is fine and tends to stand even in upper 82° - it's hardy. The rule of thumb is sustained temperatures of 108° or so is enough to kill the cultures or damage the count- lactobacillus in...

Vinegar/bitter taste is normal and will only continue to grow stronger the longer you brew. Usually is a sign of high counts of beneficial bacteria's the more bitter it becomes. It also depends on how much/ what kind of sugar you are using & where your kombucha is ph'ing at. Give me some updates...

Flavor update 3/9/18 Finally transferred scoby's- and the flavor is surprisingly less bitter overall compared to organic raw cane raw.. it's so subtle should pair nice with weaker flavored fruits (lychee, plums etc..) Brewed with coconut sugar 2 weeks and 2 days in full.

Today I will be experimenting 9 cups of green tea against 5 1/2 cups of green tea brewed with freshly spent coffee grounds to create a smokey brew with trace amounts of caffeine specifically being designed for morning use or late night evening hang over continuances. The coffee brand I use is...